Sunday, March 6, 2011

Brown Sugar Shortbread Cookies for a friend

I baked these cookies for a friend to let him know we are thinking of him:

Mrs. Field's Brown Sugar Shortbread Cookies

I follow the recipe exactly, using my trusty, good 'ol melon baller for the scoop measurements (in this case 2 scoops per cookie) And the only thing I changed was using chocolate sprinkles, er, "Jimmies" ;) to coat the shortbread instead of nuts.

Brown sugary, chocolate goodness!

These cookies look like they are from a bakery but are as imperfect as the person who made them :)

Packed, to go! 

Mine yielded just 1 cookie shy of 2 & 1/2 dozen & took the entire 19 minutes to bake.

*Lishie tip: Be careful when dipping the cookies- they are fragile. And dip them quickly- the chocolate solidifies fast!

*Lishie fact: Shortbread is a type of unleavened biscuit, traditionally made from 1 part sugar (in this case, light brown sugar), 2 parts butter & three parts flour. There are no eggs in the recipe.

No comments:

Post a Comment